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I like to make pickled pork to use as a seasoning for Red Beans and Rice, boiled cabbage, collards, etc. It's a great way to add a unique note to any recipe where pork would be used.
Pickled pork is fairly easy to find in some regions of the country, but it isn't something a lot of folks are familiar with (other than pickled pigs' feet).
How about you - is it something you've made or have you tried it in a dish (while in New Orleans, for example)?
Last edited by Dirt Grinder; 02-23-2015 at 05:25 PM..
Reason: Tan't cype
Can't say I've had it outside of Nola. Wife isn't a fan of red beans & rice, so I never make it. But, it looks easy based on an Alton Brown recipe I just googled.
My question - does it change the cooking time? Are the cooking options limited (e.g. boiling only)?
...My question - does it change the cooking time? Are the cooking options limited (e.g. boiling only)?
You can use it in any recipe where pork enhances the flavor, so cooking times don't have to be adjusted. As for cooking methods, the times I've used pickled pork it has been for steamed, boiled, or braised items (beans, collards, cabbage, etc.). However, I don't know why it would be restricted to those methods.
Location: Subconscious Syncope, USA (Northeastern US)
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I dont use it since Ive grow up, but my Grandmother used Souse (pronounced like mouse, but starting with a s) or Hog Head Cheese, sometimes. Im not sure about in the North or out West, but any market from Virginia down and West through Mississippi carries it usually.
Is this something like what you are talking about?
...my Grandmother used Souse...
Is this something like what you are talking about?...
No, I actually pickle the pork (small chunks of pork butt) in a pickling brine for several days.
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